Zabaglione - Best-Seller 💡

Tradition has it that this delicious recipe was introduced in Turin in the 16th century. 

He was given the name "Sambayon" to remember the Franciscan patron saint of San Pasquale Baylon of cooks and pastry chefs. 

Following this tradition, some improvements from our grandmother and combining excellent quality ingredients, our creamy eggnog is born. From the meeting of eggs and sugar with a delicate muscat wine and a refined Marsala, a special cream is born to be enjoyed with dry biscuits or soft cakes. 

Just mix the cream gently and, as desired, serve hot or cold. F/12*180